CINNAMON PECAN SCONES RECIPES

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DR. DAVIS' CINNAMON-PECAN SCONES - THE DR. OZ SHOW



Dr. Davis' Cinnamon-Pecan Scones - The Dr. Oz Show image

This scone recipe is perfect for a filling and healthy breakfast.

Provided by The Dr. Oz Show

Yield 8

Number Of Ingredients 2

8 oz all-purpose baking mix 3 tbsp coconut flour 1/2 tsp sea salt 1 1/2 tsp ground cinnamon 2 oz coconut oil
cold 2 oz sweetener equivalent to sugar 1 1/4 oz chopped pecans 2 oz buttermilk or thinned coconut milk 1 egg

Steps:

  • 1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. 2. In a large bowl, combine the baking mix, coconut flour, salt, and cinnamon. Using a pastry cutter, cut the oil into the flour mixture for 1 minute, or until incorporated and the mixture resembles damp sand.  3. Stir in the sweetener, pecans, buttermilk or coconut milk, and egg, mixing just until blended. The dough will be thick and stiff. 4. Use a tablespoon to scoop the dough and loosely shape it into 8 equal balls. Place them 2 inches apart on the baking sheet. Use your hands or a large wooden spoon to lightly flatten to 1/2 inch thickness.  5. Bake for 13 minutes, or until lightly browned around the edges. Remove to a rack and cool for 5 minutes.

CRANBERRY PECAN SCONES RECIPE | ALLRECIPES



Cranberry Pecan Scones Recipe | Allrecipes image

Based on the traditional Scottish biscuits, these scones are packed with cranberries and crunchy pecans. You may add food coloring to the glaze if desired.

Provided by M. Goldman

Categories     Bread    Quick Bread Recipes    Scone Recipes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 30 scones

Number Of Ingredients 14

¾ cup milk
1 teaspoon white vinegar
2 cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon grated nutmeg
½ cup butter, chilled and cut into small pieces
1 cup dried cranberries
½ cup chopped pecans
1 egg white, beaten
1?½ cups confectioners' sugar
2 tablespoons milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.
  • Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball.
  • Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
  • Bake in the preheated oven until tops are golden brown, about 15 minutes.
  • Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.

Nutrition Facts : Calories 117.2 calories, CarbohydrateContent 18.3 g, CholesterolContent 8.7 mg, FatContent 4.6 g, FiberContent 0.6 g, ProteinContent 1.4 g, SaturatedFatContent 2.2 g, SodiumContent 119 mg, SugarContent 10.8 g

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